Dairy-Free Blueberry Cashew Butter Granola Cups
Granola cups made with oats, almonds and walnuts, filled with cashew butter caramel then topped with blueberries, shredded coconut, and lemon zest.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 8 cups
- 1 cup old-fashioned rolled oats
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 3 tablespoons melted coconut oil cooled
- 3 tablespoons honey
- Pinch of sea salt
Cashew Butter Filling
- 1/2 cup cashew butter
- 4 dates soaked in water for 10 minutes
- 2 tablespoons Califia Farms Vanilla Creamer
- Blueberries, lemon zest and shredded coconut for garnish
Preheat oven to 350 degrees F. Spray 8 cups on a muffin tin with cooking spray. Set aside.
In a bowl, add together rolled oats, almonds, walnuts, honey and sea salt. Mix until well combined. Spoon mixture evenly into 8 muffin cups, pressing down and up the sides. Bake for 10 minutes or until edges are browned. Cool completely.
In the meantime, add cashew butter, dates, and vanilla creamer to a food processor. Pulse until smooth.
Carefully run a knife around edges to loosen granola cups and remove from pan. Top the granola cups with the cashew butter filling, blueberries, lemon zest and shredded coconut. Enjoy!
Serving: 1cup | Calories: 269kcal | Carbohydrates: 24g | Protein: 6.2g | Fat: 17.8g | Saturated Fat: 7.2g | Sodium: 3mg | Potassium: 36mg | Fiber: 3.1g | Sugar: 11g | Calcium: 10mg | Iron: 0.9mg